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Orange and Cinnamon Christmas Cheesecake

This delicious Christmas Cheesecake is filled with the iconic orange and cinnamon Christmas flavours but also chocolate truffles to add an extra goodness.
Course Dessert
Cuisine American, English, International
Keyword christmas no bake cheesecake, Orange and Cinnamon Christmas Cheesecake
Prep Time 20 minutes
Fridge Bake 1 hour
Total Time 1 hour 20 minutes
Servings 8
Calories 300kcal
Author Sisley White

Ingredients

  • 45 g Unsalted butter
  • 150 g Shortbread biscuits
  • 300 g Soft cream cheese
  • 60 g Caster sugar
  • 150 ml Double cream
  • 1 teaspoon ground cinnamon
  • 1 tablespoon orange extract (fresh orange juice if you can't find the extract)
  • 8 Lindt Orange Truffles

Instructions

  • Lightly grease an 6 inch loose base cake tin. (I also added a greaseproof paper circle at the bottom to help it off the base later)
  • Melt the butter gently in the microwave or in a pan and then take off the heat.
  • Crush the shortbread biscuits in a food processor, or put the shortbread in a plastic bag and use a rolling pin to break them up.
  • Put the biscuit crumbs in a bowl and add the melted butter. Stir until all the biscuits are coated in the butter.
  • Scoop the crumbs into the tin and push down to make a hard layer. Put in the fridge for 20-30minutes to set.
  • In a bowl cream together the cream cheese and caster sugar until the sugar has dissolved and is well distributed.
  • In a new bowl lightly whip the double cream until it starts to thicken.
  • Stir in the double cream and cream cheese mixture together.
  • Add the cinnamon and orange extract and stir in.
  • Chop the truffles and mix into the cream cheese mixture.
  • Remove the cake tin from the fridge and add the cream cheese to the base and put back into the fridge to set. It takes roughly about 45-60 minutes.
  • When it is set remove from the fridge and remove from the tin. Decorate with dried orange slices and serve.